1. Heat the oven to 375. Place the squash cut side down on a baking sheet coated lightly with olive oil. Roast until tender about 35 minutes.

2. Meanwhile melt the butter in a large saucepan and saute the leeks, carrots, celery, ginger and garlic for 5 minutes over low heat. Season with salt and pepper to taste and add the broth. Bring to a boil, lower the heat to a simmer and cook for 10 minutes.

3. Remove the squash from the oven and cool slightly. Scoop the flesh from the skin and add to the saucepan. Simmer for another 10 minutes.

3. Puree the soup in batches in a processor, taste for seasoning. Transfer back to the saucepan and heat through.

4. Spoon the soup into six soup bowls and spoon a small dollop of crème fraiche onto each serving, sprinkle with parsley and serve.

One of the best ways to enjoy fall/winter squash such as acorn, butternut and pumpkin is to roast them and then puree into a quick and easy soup. This ever popular recipe is great as a light lunch or as part of a larger meal served for a first course. This soup freezes well as most purees and will be sure to please with its creamy texture and beautiful presentation.

About the Chef

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